Enzymatic Synthesis of the Flavone Glucosides, Prunin and Isoquercetin, and the Aglycones, Naringenin and Quercetin, with Selective 𝜶-L-Rhamnosidase and 𝜷-D-Glucosidase Activities of Naringinase

Table 3

Thermal inactivation parameters of β-D-glucosidase and α-L-rhamnosidase activities of naringinase, under combined temperature and pH conditions.

T (°C)	pH	β-D-glucosidase				α-L-rhamnosidase		𝐴𝑟 (α-L-rhamnosidase)
		𝛼1	𝑘1(ℎ^−1)	𝑘2	𝑟^2	𝑘1(ℎ^−1)	𝑟^2
75.0	4.6	0.376	0.283	0.017	0.999	0.0023	0.990	0.33
76.5	3.6	0.327	0.990	0.084	0.997	0.0062	0.994	0.57
76.5	5.6	0.226	0.486	0.093	0.999	0.0073	0.980	0.56
80.0	3.2	—	0.579	—	0.971	0.0323	0.989	0.73
80.0	4.6	—	0.428	—	0.980	0.0154	0.979	0.74
80.0	4.6	—	0.434	—	0.990	0.0149	0.991	0.75
80.0	4.6	—	0.431	—	0.992	0.0149	0.996	0.75
80.0	6.0	—	0.547	—	0.953	0.0375	0.995	0.71
83.5	3.6	—	0.869	—	0.987	0.0589	0.989	0.71
83.5	5.6	—	0.838	—	0.953	0.0711	0.991	0.65
85.0	4.6	—	0.868	—	0.997	0.0646	0.979	0.68